GARLIC HERB MASHED POTATOES
Garlic Herb Mashed Potatoes, made with roasted garlic, fresh herbs, and gold potatoes, are an easy side dish recipe perfect for dinner!
Provided by Krissy Allori
Number Of Ingredients 8
Steps:
- Clean potatoes and cut into 1-inch sized pieces. Cook in covered pot over medium heat in broth until very tender, about 30-40 minutes. Alternatively, cook on high pressure in electric pressure cooker for 12 minutes.
- Add cream cheese, butter, roasted garlic, herbs, salt and pepper to cooked potatoes and mash together until well blended. Add additional salt and pepper, if needed.
Nutrition Facts : Calories 200 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 973 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
GARLIC AND HERB MASHED POTATOES
Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. -Frieda Bliesner, McAllen, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.
Nutrition Facts : Calories 341 calories, Fat 24g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
GARLIC-HERB MASHED POTATOES
For a spin on ordinary "spuds," stir in garlic and an assortment of herbs.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 14
Number Of Ingredients 9
Steps:
- Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
- While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
- Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 115, Carbohydrate 18 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
ROASTED GARLIC MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
- Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
- Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
- Taste and season with salt and pepper. Serve immediately.
MASHED CAULIFLOWER AND POTATOES
The use of cauliflower with potatoes in this recipe brings the carb and natural sugar count down while ramping flavor way up. No one will think these even have anything but fabulous potatoes with the best taste ever in the dish. Adding the roasted garlic at the end is another flavor boost sure to please.
Provided by Sally Humeniuk
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Add potatoes and cauliflower in a large pot. Add the chicken or vegetable broth to cover the vegetables. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
- Bring to a boil, cover and simmer for about 20 minutes (until the potatoes are fork-tender).
- While the cauliflower and potatoes are simmering, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
- Drain the cauliflower and potatoes and return to the pot. Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
- Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
- Add more salt to taste, stir and place in a serving platter. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
- Add potatoes and cauliflower to the insert of your pressure cooker and add 2 cups of chicken or vegetable broth. You may use water if you like instead but the broth adds extra flavor. Add about 1 teaspoon salt to the pot and 2 of the garlic cloves from the head of garlic that you have already skinned. (Reserve the other cloves for roasting)
- Seal the lid on the cooker, select Manual cooking and cook on high pressure for 10 minutes. (See next step for preparing roasted garlic while potatoes and cauliflower are cooking.) Once the 10 minutes is up, let pressure release naturally for 5 minutes then finish with a quick release. Remove lid when pressure is completely released and the top can be turned easily.
- While the cauliflower and potatoes are pressure cooking, turn your broiler on and place oven rack on one spot below the middle. Put the remaining garlic cloves (you want at least 7 or 8) on a piece of aluminum foil and drizzle with the 1 tablespoon olive oil. Add a dash of salt and black pepper. Place the foil on the oven rack and heat until the edges of the cloves just start to brown, about 5-7 minutes depending on the heat of your oven. Watch closely so the cloves don't burn. Remove the cloves from the oven and mince until it's almost a garlic mash. Set aside.
- Remove the cauliflower and potatoes with a slotted spoon to a large bowl. (Do not pour any remaining broth or water into the bowl unless you want to make the recipe dairy-free then add the broth in place of milk or butter.) Add the butter and the garlic mash that you've roasted and use a potato masher to mash the vegetables until the butter is fully melted.
- Add the milk and mash some more until you reach the consistency you desire. Add more butter and/or milk if needed.
- Add more salt to taste. Sprinkle top with fresh parsley, black pepper and a pat of butter (to look even more irresistible) before serving.
Nutrition Facts : Calories 199 kcal, Carbohydrate 27 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 558 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 cup
MASHED POTATOES WITH ROASTED GARLIC AND CARAMELIZED ONIONS
You put onions, garlic and potatoes together and how can you go wrong? The caramelized onions and garlic are so sweet and buttery goes great with the potatoes.
Provided by Rita1652
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
- Drain potatoes.
- Mash potatoes in a large mixing bowl until no lumps remain. Better yet rice them.
- Add butter and milk, salt, and pepper mashing in to blend together.
- Mix in onions and garlic.
- Garnish with onions.
Nutrition Facts : Calories 292.6, Fat 12.5, SaturatedFat 7.8, Cholesterol 33.4, Sodium 493.3, Carbohydrate 41.3, Fiber 5, Sugar 1.8, Protein 5.5
MASHED POTATOES WITH ROASTED GARLIC AND HERBS
Potatoes are comfort food But when you add Lavender to it and you have real comfort food! Lavender and rosemary are a match made in heaven. Use together or alone. Your choice. You can throw fresh garlic into the potatoes when boiling in place of roasting them for ease. Almost as good as roasted garlic. To bring it over the top try it topped with Recipe #243288.
Provided by Rita1652
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
- Drain potatoes.
- Mash potatoes in a large mixing bowl until no lumps remain.
- Add butter and cream, salt, and pepper mashing in to blend together.
- Mix in herbs and garlic.
- Garnish with herbs.
Nutrition Facts : Calories 337.7, Fat 17.9, SaturatedFat 11.2, Cholesterol 52.6, Sodium 490.1, Carbohydrate 40.9, Fiber 5, Sugar 1.8, Protein 5.3
ROASTED GARLIC MASHED POTATOES
Roasted garlic mashed potatoes are a hearty, decadent side, and these rival the version found at any steakhouse or other restaurant.
Provided by Marjorie @APinchOfHealthy
Categories Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Roast the garlic. Preheat the oven to 400 degrees F. Slice about ¼ inch off of the top of the head of garlic. Place the head of garlic in the center of a square piece of foil. You can line with parchment, if you have concerns about aluminum exposure. Drizzle the olive oil over the garlic and sprinkle it with salt and pepper. Wrap the foil around the garlic and close it up. Roast it in the oven until soft, about 40 minutes. This may be longer for larger heads of garlic, FYI. Once it is done, carefully remove it and carefully open it up. Hint: watch out for steam! Make ahead of time (recommended), or set aside to cool while you do the other steps below.
- Cook the potatoes. Place the potatoes into a pot and cover them with cold water. Bring them to a boil over high heat on the stove, add a pinch of salt, cover the pot and simmer on medium heat for 7-10 minutes, until the potatoes are fork tender and mashable.
- Drain the potatoes. Drain the water from the potatoes and return them to the pot you cooked them in.
- Mash and season. Add the butter, milk, salt and pepper to the pot with the potatoes and use a potato masher to mash them up to your desired consistency. Squeeze the roasted garlic into the pot of potatoes and gently fold the garlic into the creamy potatoes, top with the fresh herbs.
- Taste to check the flavor. If you want to, add any additional salt, pepper, herbs or butter.
- Serve. These potatoes are best served nice and hot with your favorite main dish like grilled chicken, steak or fish.
Nutrition Facts : Calories 232 kcal, Carbohydrate 29 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 29 mg, Sodium 885 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
GARLIC MASHED POTATOES
This classic comfort food side dish is super affordable and so easy to make!
Provided by Bintu Hardy | Budget Delicious
Categories Side Dish
Number Of Ingredients 6
Steps:
- If roasting your own garlic, start by preheating the oven to 350F / 180C. Slice top off the garlic bulb, drizzle on a bit of olive oil, wrap in foil, and roast for about 50 minutes, until golden and tender. Remove from oven and set aside.
- Place potato cubes into salted water, bring to a boil, reduce heat, and simmer for about 15 minutes, until tender. Drain properly before transferring into a bowl for mashing.
- Add butter and roasted garlic to the potatoes, then mash.
- Add cream and continue mashing until you reach your desired consistency.
Nutrition Facts : Calories 306 kcal, Carbohydrate 40 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 42 mg, Sodium 71 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
BUTTERMILK MASHED POTATOES WITH MIXED HERBS AND CHEDDAR
Steps:
- Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
- Add the butter to the potatoes. Add the buttermilk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
- Stir the parsley, dill and chives into the potatoes. Fold in the cheddar. Spoon the mashed potatoes into a serving dish.
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- Preheat oven to 400 degrees F. Peel most of the paper off garlic. Trim the top off the heads of garlic and drizzle the exposed surface with 1-2 tsp of olive oil. Wrap the garlic in aluminum foil and roast for 55 minutes. Once cooled, squeeze the garlic cloves out of bulbs and discard shells.
- In the meantime, put potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until potatoes are tender, ~20-25 minutes. Drain water.
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- Remove any loose skin from outside of garlic head. Cut top 1/4 off, exposing the garlic cloves. If there are side cloves still enclosed, take a pairing knife to carefully cut the top off. Place on square of aluminum foil. Drizzle 1 tbsp of olive oil on each bulb of garlic, pinch of black pepper on each, and wrap in aluminum foil. Roast for 45 minutes .
- While the garlic roasts, peel your potatoes and quarter or largely cube. Fill pot with cold water and bring potatoes to a boil (putting potatoes in already boiling water will cause them to cook unevenly). Boil for 20 minutes or until easily pierced with a fork.
- In a saucepan over medium heat, add 1 tbsp butter. Once melted and shimmering, add in the chopped herbs. Sauté for 3-4 minutes until fragrant. Add in half and half and bring to a gentle boil, then simmer for herbs to infuse into the cream
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- Preheat your oven to 400 degrees fahrenheit. Cut the potatoes in half or quarters (if they're large) and place in a mixing bowl with the olive oil, minced garlic, parsley, salt and pepper.
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- Clean potatoes and cut into 1-inch sized pieces. Cook in covered pot over medium heat in broth until very tender, about 30-40 minutes. Alternatively, cook on high pressure in electric pressure cooker for 12 minutes.
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